Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
Journal of Dairy Science
Venkatachalam, N., D.J. McMahon, and P.A. Savello. 1993. Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk. J. Dairy Sci. 76:1882- 1894.